Fried Pastries With Wine Syrup
- Level: Intermediate
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 6 servings
- Level: Intermediate
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 6 servings
Ingredients
For the Syrup:
2 cups dry red wine
3/4 cup sugar
1 cinnamon stick
2 whole cloves
2 strips orange zest
1 bay leaf
For the Pastries:
1 1/4cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 large egg, lightly beaten
Grated zest of 2 oranges
2 tablespoons fresh orange juice
Vegetable oil, for frying
Confectioners' sugar, for dusting
1 cup pomegranate seeds
Directions
- Make the syrup: Bring the wine, sugar, cinnamon stick, cloves, orange zest and bay leaf to a simmer in a saucepan over medium-high heat, stirring; cook until reduced to 3/4 cup, about 15 minutes. Let cool completely. Discard the bay leaf.
- Make the pastries: Whisk the flour, baking powder and salt in a bowl. Add 1/2 cup water, the egg, orange zest and juice and whisk until just combined. Transfer the batter to a plastic squeeze bottle.
- Heat 1 1/2 inches vegetable oil in a shallow pot over medium heat until a deep-fry thermometer registers 380 degrees F. Squeeze the batter into the oil into 2-inch rounds; fry, turning once, until puffed and golden, 1 to 2 minutes. Drain on paper towels. Dust with confectioners' sugar and top with pomegranate seeds and the wine syrup.
